Healthy Double Chocolates Zucchini Bread (Nut Free of charge + Vegan + Gluten Free of charge!)
Thanks for visiting Ambitious Kitchen’s annual ZUCCHINI WEEK! Yes, every single day this week I’m going to be posting a fresh zucchini recipe and frankly, I’m thrilled about it. I know you still have zucchini lurking inside your garden, or simply it’s for sale at the shop, either way you may need a lot of it! First up is this Double Chocolate Zucchini Bread that just therefore happens to be gluten free of charge, vegan and nut free of charge. No, you are not thinking. Just waking up to heaven.
Even after 5 many years of blogging, I’m still finding new methods to put zucchini in baked goods. Contact me the zucchini wizard. With a chocolate lightning bolt on my forehead and a spatula as my wand.
I must admit that this recipe was a complete experiment that just thus happened to carefully turn into probably one of the most delicious zucchini breads I’ve ever made.
I developed the thought of an allergy friendly zucchini breads while feeding on avocado toast, sipping on my morning glass of joe and scrolling through this past year’s AK reader survey; I occurred to notice that a few of you requested even more nut free formulas.
Obviously something would have to be done about this.
A couple of hours afterwards this unbelievably delicious VEGAN, GLUTEN Free of charge & NUT FREE double chocolate zucchini breads was appearing out of oven. And I frosted it using a chocolate ‘cream parmesan cheese’. HEAVEN.
So let’s discuss all the goodness – just like we constantly do:
NATURALLY SWEETENED: We sweetened this delicious chocolate zucchini loaf of bread with 100% 100 % pure maple syrup. You could also use coconut palm syrup. If you are not really vegan, honey would also work well. (Please note that the frosting does contain organic powdered sugars.)
A SPLASH OF VINEGAR: There’s a hint of apple cider vinegar in the bread to greatly help it rise and react to the baking soda. Don’t you forget it!
NUT Free of charge & DAIRY FREE MILK: You’ve got lots of choices when it comes to dairy. You can use oat dairy, hemp or flax milk! If you’re not really allergic to nut products or dairy, you’ll be able to use either almond/coconut dairy or regular dairy.
ALLERGY FRIENDLY Delicious chocolate CHIPS: I use the Enjoy Life brand often when cooking vegan or allergy friendly baked goods. They are nut free!
P.S. This recipe would make superb cupcakes or even a allergy friendly birthday wedding cake!
If you make this or any formula from AK, I would love to view it – snap a photo, upload it to Instagram and tag #ambitiouskitchen!
5.0 from 1 reviews
Calorie consumption: 196
Fat: 10.9g
Carbohydrates: 24.2g
Sugar: 12.9g
Fibers: 3.2g
Proteins: 4.6g
Recipe type: Bread, Dessert, Wedding cake, Gluten Free of charge, Nut Free, Vegan, Dairy products Free
Prep time:
10 mins
Cook time:
1 hour
Total time:
ingredients for pig feet
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 cup shredded zucchini (from about 1 moderate zucchini)
1/2 cup sunflower butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/2 cup dairy products & nut free milk alternative such as flax, oat, or hemp milk
1 cup gluten free of charge oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup allergy friendly chocolate chips, plus extra for sprinkling at the top (Enjoy Life is a good brand)
For the chocolate frosting:
1/4 cup organic powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
Instructions
Preheat oven to 350 levels F. Series a 8×4 in . baking pan with parchment paper and/or aerosol with nonstick cooking spray.
Make the flax egg by blending 1 tablespoon of flaxseed meal + 3 tablespoons of water in a small glass or bowl. Place in the refrigerator for 5 minutes so that it thickens up.
Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a big bowl. Blend in the flax egg, sunflower butter, maple syrup, vanilla draw out, apple cider vinegar and milk until well combined.
Next add the oat flour, cocoa powder, baking soda and salt; mix until well mixed. Fold in chocolate potato chips. Pour batter into prepared loaf skillet and smooth top. Bake for 50-60 minutes or until a toothpick put into the middle happens clean or with just a couple crumbs attached. Great pan on the wire rack for 10-15 moments, then remove bread from pan, place on cable rack and allow it cool completely.
Once loaf of bread has cooled, you may make the frosting by beating jointly the cream cheese, cocoa powder, powdered glucose and vanilla draw out until simple and creamy. Spread over the top of the bread. Best with a tablespoon of extra chocolate chips and trim into 12 pieces. Bread should be kept in the refrigerator once frosted. Enjoy!
Want to create cupcakes? Feel free to! Simply adjust the baking time and energy to 20-25 minutes.
Here’s the nourishment using the frosting: 1 slice = 238 calorie consumption 13.9g fat 4.5g saturated excess fat 27.7g carbs 3.4g fiber 15.5g sugar 5.1g protein
You may make your own gluten free oat flour by blending 1 1/2 heaping cups of gluten free rolled oats until they reach a fine flour-like consistency. Then measure as aimed.
If you aren’t vegan or allergic to eggs, feel free to work with a regular egg in the recipe rather than a flax egg.
If you aren’t allergic to nuts, feel free to sub any nut butter.
If you aren’t allergic to nut products or dairy products, please use any dairy you’d like. I favor to utilize almond milk.